Ingredients

• ¼ onion
• roughly chopped
• 1½ green serrano or jalapeño chillies
• stems removed
• halved
• 2 garlic cloves
• finely chopped
• 125ml/4½fl oz chicken stock or water
• 380g tin tomatillos
• available online
• ½ tsp flaked sea salt
• 300ml/10fl oz corn or sunflower oil
• plus 2 tablespoons
• 4 corn tortillas
• each cut into 8 triangles
• 4 free-range eggs
• 75g/2½oz Lancashire cheese or feta
• crumbled
• 1 shallot
• thinly sliced
• 1 tbsp roughly chopped fresh coriander
• 4 tbsp soured cream

Directions

• Place the onion
• chillies
• garlic
• stock and tomatillos into a food processor and blend to make a sauce.
• Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes
• or until thickened.
• Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp
• then drain on kitchen paper.
• Fry the eggs in a little oil in a frying pan over a medium heat
• until cooked to your liking.
• Stir the tortillas into the sauce
• folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese
• the shallot
• coriander and soured cream. Serve immediately.